LEMON OLIVE OIL DRESSING

BALSAMIC VINEGRETTE DRESSING

Sunday BRUNCH MENU 7/3/09 THOUSAND ISLAND DRESSING

SOUPS
CREAM OF LENTIL WITH CILANTRO-CONTI
TOM KHA GAI-CHINESE
(CHICKEN SOUP WITH COCONUT MILK)
SALADS
THREE LETTUCE SALAD
CUCUMBER AND DILL SALAD
CARROT AND RAISIN SALADWITH HONEY
VINEGRETTE
BEANS SPROUT AND CHENNA CHAT
COUS COUS IN TOMATO CUPS
ROAST CHICKEN SALAD WITH LEMON
VINEGRETTE
PRAWN AND GLASS NOODLES SALAD
STUFFED EGG CUPS
CHICKEN HAM AND PEPPER ROLL
VEAL AND PASTA SALAD
ANTI PASTI COUNTER
STEAMED FISH WITH GARLIC CREAM SAUCE
HERB ROASTED AUBERJINE
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES
MINI VEGETABLE PIZZA
PICKLED ONION
ROASTED PUMPKIN WITH FENNEL CREAM
SAUCE
MELON AND MINT SOUP
SPANISH FRITTATA
SUN DRIED TOMATO
MARINATED MUSHROOM
STEAMED PRAWN WITH MANGO MAYO
TOMATO BASIL BRUCHETA
VEGETABLE CRUDITS
SPINACH ROLL
MAIN COURSES
BEET CARROT CONTI
GHOST SAAGWALA-INDIAN-GREEN COLOUR
MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR
SEAFOOD IN OYSTER SAUCE-CHINESE-DARK
COLOUR
(With middle of sautéed broccoli and beans)
BHUNE MURGH-INDIAN
AUBERJINE PARMIGIANA-CONTI
PANEER MAKHANI-INDIAN
POORI WITH PINDE CHOLE-INDIAN
VEGETABLE BIRIYANI-INDIAN
DAL MASALA-INDIAN
PENNE WITH SPINACH BAKED-SIDE DISH
SZHEWAN FRIED NOODLES-SIDE DISH
STIR FRIED VEGETABLE-SIDE DISH
(use Chinese cabbage, spinach, carrot, Tofu, beans
mushroom and baby corn)
LIVE COUNTERS
TANDOORI LIVE COUNTER
EUROPIEN MEAT COUNTER CONTI
TANDOORI MURGH/ HARYALI PANEER
SERVED WITH TANDOORI SALAD AND MINT
CHUTNEY
CREPE STATION-BAKERY
STIR FRIED SEAFOOD STATION-RAFIQ-CHINESE
UTTAPPAM STATION
Choices of topping with keema paneer,
gunpowder, chicken curry and chutneys)

SERVED WITH CHUTNEY

FRESH WATERMELON JUICE ON THE COUNTER

DRESSINGS
SUNDAY BRUNCH MENU 01-03-09
MAIN COURSE
SOUP
CHICKEN CHETTINAD-SOUTH INDIAN
SEAFOOD WITH SUN DRIED TOMATO CHEESE SAUCE-CONTI
DAL LASOONI SHORBA-INDIAN MACHOR JHOL-INDIAN
THAI RICE SEAFOOD SOUP-CHINESE GHOST ROGAN JOSH-INDIAN
SLICED VEAL IN CHILLI PLUM SAUCE-CHINESE

Salads PANEER METHI AUR MIRCHI MASALA-INDIAN

DAL ANARI-INDIAN
VEGETABLE BIRIYANI—INDIAN
Tomato spring onion and walnut salad CHOLE MASALA WITH POORI
Cucumber dill sour cream salad VEGETABLE LASAGNE-CONTI
Carrot and croquets salad
VEGETABLE NOODLES-CHINESE-SIDE DISH
Roasted potato and scooped vegetable salad
CAULIFLOWER AND CARROT MORNEY-CONTI-SIDE DISH
Egg plant and bread salad STIR FRIED VEGETABLE WITH GARLIC GINGER SAUCE-
Chicken hawain salad CHINESE-SIDE DISH
Shrimp and arugula salad
Iceberg, green, rola roso
Chenna and bean sprout chat
Bbq Egg salad
LIVE COUNTERS
Anti pasti
JAPANESE WOK STATION-CHINESE
Steamed Fish in platter with garlic mayo
Grilled Aubergine with hummus WITH CHOICES OF MEATS AND
VEGETABLES
Eggs in fresh mango mayo
(VEG-SPINACH, MUSHROOM, PEPPERS,
Tea smoked lchicken in cocktail sauce ONION, CORN AND CHINESE CABBAGE)
Roasted walnuts (NON-VEG-CHICKEN, VEAL AND LAMB)
Scoops of melon, olives, and honey dew melon and
papaya CHOICES OF SAUCES
Pickled shalotts
Classic cheese platter Japanese teriyaki sauce
Marinated vegetables
Tomato stuffed lentil topped with mozzarella Citrus sauce
Marinated mushroom
Sun dried tomatoes
Cheese and three-pepper frittata MOHALAI PARATHA COUNTER-TANDOOR
Chicken ham and tomato sandwich
Cottage cheese and green peas mousse VEG/NON-VEG
Beetroot crepes
TANDOORI COUNTER
Steamed prawn with orange mayo
Melon and ginger soup
Tandoori murgh
Paneer tikka
DRESSINGS Served with tandoori chutney and Lacha
Lemon vinegratte dressing salad
Three pepper and yogurt
Balsamic vinegratte dressing ITALIAN SEAFOOD COUNTER-
CHINESE
RAITHA COUNTER
FALUDA COUNTER-BAKERY
 SUNDAY BRUNCH MENU 15-03-09 AUBERJINE -CONTI
PANEER MAKHANI-INDIAN
PESHAWARI CHOLE WITH POORI-INDIAN
SOUPS VEGETABLE BIRIYANI-INDIAN
(Served with anar and palak raitha)
CREAM OF DUBARI-CONTI DAL MASALA-INDIAN
TOM KHA GAI-CHINESE
(CHICKEN SOUP WITH COCONUT MILK)
PENNE WITH SPINACH BAKED-SIDE DISH
SALADS VEG NOODLES-NOODLES-SIDE DISH
STIR FRIED VEGETABLE-SIDE DISH
THREE LETTUCE SALADS IN BOWL (use Chinese cabbage, spinach, carrot, beans, mushroom and baby
CUCUMBER WITH DILL SOUR CREAM corn)
CARROT AND GREEN PEAS
ROASTED CORN SALAD LIVE COUNTERS

ROAST CHICKEN SALAD TANDOORI LIVE COUNTER

PRAWN AND MANGO SALAD
MARBLE EGG SALAD TANDOORI MURGH/ HARYALI PANEER
HONEYED CHICKEN HAM SALAD
PASTA AND LOBSTER SALAD SERVED WITH TANDOORI SALAD AND MINT CHUTNEY

UTTAPPAM STATION
ANTI PASTI COUNTER
Choices of topping with keema paneer, gunpowder, chicken curry
STEAMED FISH WITH GARLIC CREAM SAUCE and chutneys)
GRILLED AUBERJINE WITH HERBS
CLASSIC CHEESE PLATTER SERVED WITH CHUTNEY
CLASSIC HUMMUS
GRILLED MARINATED VEGETABLES CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT
MINI VEGETABLE PIZZA
BETAL LEAVES STUFFED CHICKEN SERVED WITH CHUTNEYS
PICKLED ONION
EGG IN SAUCE VERDE LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-
MELON AND FENNEL SOUP PAMTRY
SPEGETTI FRITTATA
SUN DRIED TOMATO CHOICES OF VEGETABLE AND FRUITS
MARINATED MUSHROOM
ONION RINGS ITALIAN SEAFOOD COUNTER-CONTI
TOMATO STUFFED SPINACH CHEESE BAKED
CARROT CREPES CHOICES OF SEAFOOD AND SAUCES CAN BE USED
TOMATO AND BASIL BRUCHETTA
CANAPE’S

FRESH WATERMELON JUICE ON THE COUNTER

DRESSINGS

LEMON OLIVE OIL DRESSING

MANGO MAYO DRESSING
THOUSAND ISLAND DRESSING

MAIN COURSES

GRILLED VEAL STEAKS WITH ROASTED ROSEMARY POTATO

WITH BEARNAISE SAUCE–CONTI
(Middle of roasted potato topped with sauce gratination)
GHOST SAAGWALA-INDIAN-GREEN COLOUR
MEEN MOUILI-SOUTH INDIAN-YELLOW COLOUR
MIXED SEAFOOD IN OYSTER SAUCE-CHINESE-DARK COLOUR
(With middle of sautéed broccoli and beans)
ROAST CHICKEN WITH GRILLED MUSHROOM WITH SUFFRON
VELOUTE SAUCE-CONTI
SUNDAY BRUNCH MENU 29-03-09
SLICED BEEF WITH OYSTER MUSHROOM SAUCE-CHINESE
SOUP
Tomato ackroti-shorba-indian
Chicken and mushroom soup-conti
Salads
Tomato spring onion and walnut salad
Cucumber dill sour cream salad
Green mango and papaya salad
Roasted potato salad
Three-lettuce salad
MAIN COURSE
KERAL STYLE CHICKEN CHILLI FRY-SOUTH INDIAN
CREAMY SUFFRON COURT BOUILLON-CONTI
(SUFFRON INFUSED FISH AND BABY POTATO STEW)
GHOST SAAGWALA- INDIAN
LEMON SEAFOOD-CHINESE
CAULIFLOWER AND BROCCOLLI AUGARTINE-CONTI
POORI WITH CHOLE MASALA-INDIAN
PANEER MAKHNI-INDIAN
DAL TADKA-INDIAN
VEGETABLE BIRIYANI-INDIAN

Roast chicken salad MIX VEGETABLE NOODLES-CHINESE-SIDE DISH

Shrimps and citrus salad
Fish with tomato salad
Cous cous salad with sausage
Egg salad
STIR FRIED CHINESE GREENS IN PEANUT BUTTER SAUCE-
CHINESE
RISOTTO STUFFED TOMATO-CONTI
LIVE COUNTERS

CHAT COUNTER-TANDOOR-INSIDE THE RESTAURENT

Anti pasti
Fish in platter with mango mayo DIMSIM COUNTER-Chinese-INSIDE THE RESTAURENT
Grilled Aubergine with hummus
DOSA STATION-SOUTH INDIAN
Ouef mayo
Tea smoked chicken in cocktail sauce TANDOORI COUNTER
Roasted walnuts
THYME INFUSED LASOONI MURGH/PANEER TIKKA
Fish crocquette
Classic cheese platter PASTA COUNTER-COTI
Marinated vegetables
Stuffed onions
Marinated mushroom
Steamed prawn with garlic mayo
Sun dried tomatoes
Vegetable pizza
Cheese and three-pepper frittata
Betel leaves stuffed with seafood
Cucumber with curry chutney mayo in roasted cherry
tomato
Cold soup

FRESH JUICE – WATER MELON

DRESSINGS
Lemon vinegratte dressing
Three pepper and yogurt
Balsamic and cider vinegratte dressing
 SUNDAY BRUNCH MENU 19-04-09
AUBERJINE PARMIGIANA-CONTI
SOUPS PANEER MAKHANI-INDIAN
PESHAWARI CHOLE WITH POORI-INDIAN
CREAM OF DUBARI-CONTI VEGETABLE BIRIYANI-INDIAN
TOM KHA GAI-CHINESE (Served with anar and palak raitha)
(CHICKEN SOUP WITH COCONUT MILK) DAL MASALA-INDIAN

SALADS PENNE WITH SPINACH BAKED-SIDE DISH

VEG NOODLES-NOODLES-SIDE DISH
THREE LETTUCE SALADS IN BOWL STIR FRIED VEGETABLE-SIDE DISH
CUCUMBER WITH DILL SOUR CREAM (use Chinese cabbage, spinach, carrot, beans, mushroom and baby
CARROT corn)
CORN
BEANS SPROUTS LIVE COUNTERS

ROAST CHICKEN SALAD TANDOORI LIVE COUNTER

PRAWN AND MANGO SALAD
BBQ EGG SALAD TANDOORI MURGH/ HARYALI PANEER
PASTA AND FISH SALAD
SERVED WITH TANDOORI SALAD AND MINT CHUTNEY

ANTI PASTI COUNTER UTTAPPAM STATION

STEAMED FISH WITH GARLIC CREAM SAUCE Choices of topping with keema paneer, gunpowder, chicken curry
GRILLED AUBERJINE WITH HERBS and chutneys)
CLASSIC CHEESE PLATTER
CLASSIC HUMMUS SERVED WITH CHUTNEY
GRILLED MARINATED VEGETABLES
MINI VEGETABLE PIZZA CHAT COUNTER-TANDOOR –INSIDE THE RESTAURENT
BETAL LEAVES STUFFED CHICKEN
EGG IN SAUCE VERDE SERVED WITH CHUTNEYS
MELON AND FENNEL SOUP
SPEGETTI FRITTATA LOW CALORIE JUICE COUNTER-INSIDE THE RESTAURENT-
SUN DRIED TOMATO PAMTRY
MARINATED MUSHROOM
ONION RINGS CHOICES OF VEGETABLE AND FRUITS
TOMATO STUFFED SPINACH CHEESE BAKED
CARROT CREPES ITALIAN SEAFOOD COUNTER-CONTI
TOMATO AND BASIL BRUCHETTA
CANAPE’S CHOICES OF SEAFOOD AND SAUCES CAN BE USED

TOPPINGS

PICKLED ONION
ROASTED WALNUT
CAPERS
GHERKINS
ROASTED GARLIC

FRESH WATERMELON JUICE ON THE COUNTER

DRESSINGS

LEMON OLIVE OIL DRESSING

MANGO MAYO DRESSING
THOUSAND ISLAND DRESSING

MAIN COURSES

GRILLED VEAL STEAKS WITH ROASTED ROSEMARY POTATO

–CONTI
(Middle of roasted potato side of veal jus)
GHOST KADA MASALA-INDIAN-
CRAB DUMPLING IN HOT GARLIC SAUCE-CHINESE
SEAFOOD IN TOMATO BASIL SAUCE-CONTI
KRAL STYLE CHILLI CHICKEN FRY-SOUTH INDIAN